Especially the hyderabadichickendumbiriyani. This biriyani is not like an usual one, as the entire process is different as the chicken should be kept in refrigerator overnight to get the best result and it should be as dum at the last stage and that how it stands for the name

One of the recipes was Hyderabadibiriyani made typically with lamb, cooked in "Dum" style - viz. However, one of my mom's friends used to make this incredibly superb Hyderabadibiriyani (vegetarian) and baingan bartha (eggplant dish) which my taste buds remember fondly to this day

Here is the recipe Hydrabadi ChickenDumBiriyani. Layering the DumBiriyani. Don’t worry if you are not having tight lid, cover the pan with news paper / muslin cloth & close it with lid [or] keep heavy vessel over top of the lid (this helps for perfect dum, without releasing pressure)